This White Chocolate Cranberry Bread is a moist and tender quick bread recipe that is perfect for the holiday season. It's filled with white chocolate chips, fresh cranberries, and topped with a white chocolate glaze.
This post is sponsored by Local Hive™ Honey. However, all thoughts and opinions are my own. Thank you for supporting the brands that make Ginger Snap's Baking Affairs possible!
This white chocolate bread is bursting with sweet holiday flavor and has a moist crumb that is both tender and sturdy.
The cranberries add a touch of tartness to every bite, while the melted white chocolate glaze adds pure sweetness.
Looking for more white chocolate recipes? Then check out these: white chocolate peppermint cupcakes, cranberry white chocolate fudge, and mini white chocolate strawberry cheesecakes.
Why You'll Love This Bread
- All you need are two bowls; no hand mixer needed.
- The tart cranberries pairs perfectly with the sweet white chocolate.
- It's topped with a white chocolate glaze.
- It can be eaten for breakfast or dessert!
This would be perfect for Christmas brunch or anytime around the holiday season.
It's super easy to make too!
What Is Local Hive Honey?
High quality ingredients matter and that's why I love Local Hive™ Honey! All of their honey is 100% raw and unfiltered, which is perfect for all of my baking that uses honey.
This holiday season you have the chance to try any three local honey blends in a unique gift box. I used Local Hive™ Honey's Utah Blend in both the bread and glaze. You can find this blend in their Winter Bliss gift box.
If you're looking for a cute and fun gift for the baker in your life, I highly recommend these gift boxes.
I also made these chocolate gingerbread cupcakes using Local Hive™ Honey too!
Expert Baking Tips
- Bread Pan: Line your 9×5-inch loaf pan with parchment paper and then non-stick spray. I like to create “handles” with my parchment paper that hangs slightly over the sides of the pan. This makes it extremely easy to remove the bread.
- Room Temperature Ingredients: Be sure that the eggs and yogurt are at room temperature before baking. This helps for all of the ingredients to come together in a smooth batter.
- Folding: When we are ready to combine the wet and dry ingredients we will “fold” them together just until you see no more white flour. Folding: This means we carefully combine our ingredients without stirring or beating.
- Cranberries: Tossing the cranberries in all-purpose flour helps the berries not to sink while baking.
Ingredients
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- Yogurt: I used vanilla, but you could also use plain, greek yogurt, or even sour cream.
- Oil: This adds moisture to the bread. Use either canola or vegetable oil.
- Local Hive™ Honey's Utah Blend: This pairs so well within the bread and glaze.
- White Chocolate Chips: I used Nestle's. Feel free to use your favortie brand.
- Cranberries: I used fresh, but you can also use frozen or dried cranberries.
- Heavy Whipping Cream: Do not substitute with heavy cream. They are not the same.
Instructions
Here are the step by step instructions on how to make this white chocolate cranberry bread recipe.
Step 1: Dry ingredients. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 2: Wet ingredients. In a large bowl, whisk together the sugar, yogurt, oil, honey, eggs, and vanilla extract.
Step 3: Combine the ingredients. Add the flour mixture into the wet and fold everything together using a rubber spatula just until combined.
Step 4: Coat the cranberries. In a small bowl, mix together the cranberries and 1 tablespoon of flour. Then fold the cranberries and white chocolate chips into the batter.
Step 5: Bake. Pour the batter into the prepared pan and bake for 50-60 minutes. Cool in the pan for 30 minutes before transferring the loaf cake over to a wire rack.
Step 6: Make the glaze. In a small saucepan consistently whisk the heavy whipping cream and honey until hot and bubbling.
Pour over the white chocolate chips, let it sit for a few minutes, and then mix until the chocolate is smooth.
Step 7: Assemble. Pour the glaze over the top of the loaf and let it set for 10-15 minutes before serving.
Storing Tips
Keep any leftover bread in an airtight container in the refrigerator for up to 5 days.
Frequently Asked Questions
I recommend this 9x5 inch bread pan. It's glass, so the bread doesn't over bake too quickly. If you use a dark pan you run the risk of burning it.
Yes you can. Just use frozen instead of fresh if that's all you have.
If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.
It brings me so much joy to see you make my recipes. 🙂
Happy Baking!
More Christmas Recipes
📖 Recipe
White Chocolate Cranberry Bread
Equipment
- 9x5-Inch Bread Pan
- Mixing Bowls
- Whisk
- Saucepan
Ingredients:
White Chocolate Cranberry Bread
- 1 ¾ cups all-purpose flour
- 1 ¼ teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup sugar
- ⅓ cup yogurt (plain or vanilla), room temperature
- ⅓ cup vegetable oil (or canola)
- ¼ cup Local Hive™ Honey's Utah Blend
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ⅔ cup white chocolate chips
- ⅔ cup fresh cranberries, plus 1 tablespoon flour
White Chocolate Glaze
- ⅓ cup heavy whipping cream
- 1 tablespoon Local Hive™ Honey's Utah Blend
- 1 cup white chocolate chips
Instructions:
- Preheat the oven to 350 degrees and line your 9x5-inch bread pan with parchment paper, creating "handles" that hang over the sides. Then spray the pan with non-stick spray.
White Chocolate Cranberry Bread
- In a medium-sized mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, whisk together the sugar, yogurt, vegetable oil, honey, eggs, and vanilla extract. Add the dry ingredients into the wet and fold everything together using a silicone spatula just until combined.
- Combine the cranberries and 1 tablespoon of flour in the same bowl that had the dry ingredients. Fold the cranberries and white chocolate chips into the batter.
- Pour the batter into the prepared bread pan and bake for 50-60 minutes. Use a toothpick to check the center of the bread (it should come out clean with a few crumbs). Cool in the pan for 30 minutes then transfer the bread over to a wire rack to cool completely.
White Chocolate Glaze
- In a small bowl, add the white chocolate chips. Set aside.
- In a small saucepan over medium heat, heat the heavy whipping cream and honey. Whisk constantly until hot and bubbling. Remove the saucepan from the heat and pour over the white chocolate chips. Allow it to sit for 3 minutes, then whisk together until smooth. Cool to room temperature.
- Pour the glaze over the cooled bread and let the glaze set for 10-15 minutes before serving. Keep any leftover bread in an airtight container in the refrigerator for up to 5 days.
Wow this looks amazing!!
Could I use semi sweet chocolate chips, instead of the white chocolate chips?
Yes, you can totally do that!